Italy invited again
Italy returns to her seat for dessert… this time with Malevich, Anna Wright and blackberries.
The suprematism in only one spoon turned everything abstract.
Panna Cotta
serves 10:
250 ml milk
250 ml cream
70 g sugar
1 vanilla bean
2,5 gelatin sheets
Grease 10 individual moulds with oil.
In a pan, stir together milk and cream, setting aside a small portion to hydrate the gelatin.
Add sugar and vanilla.
Bring to boil and remove from heat.
Dissolve the gelatin in the hot mixture.
Pour into individual moulds.
When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Unmould carefully.
Blackberry jelly:
250 g balckberries
70 g sugar
Mash berries and strain through cheesecloth, wire mesh strainer or seive.
Add sugar and bring to boil in low heat.
Kazimir Malevich, Rectangle and circle, 1915
Anna Wright, Untitledcomments
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A pinch of vanilla, eggs, sugar and cocoa... Unmeasured words, seasoned silences... stir all that I am and set aside in bain marie...
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Your work is lovely, delicious and artistic. Pastry at its best.
I love how you mix art and pastry!Wonderful blog!
Italy is so refined, sexy and elegant!
wonderful blog!